Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage
Abstract
A precise and unambiguous quantitative strategy for six biogenic amines in dry fermented mutton sausage with liquid chromatography tandem quadrupole Orbitrap mass spectrometry was developed to investigate the inhibitory effects of star anise, amomum tsao-ko, clove, cassia, fennel, bay leaf, and nutmeg on the accumulation of biogenic amines. Compared the data-dependent MS2 fragmentation (dd-MS2), variable data-independent acquisition (vDIA), and...
Paper Details
Title
Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage
Published Date
Aug 1, 2020
Journal
Volume
321
Pages
126723 - 126723
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